On fire

These 10 burgers are hot, hot, hot

Published 12:02 am, Sunday, July 3, 2011

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Zinc burger

Where: Zinc, 207 N. Presa St. near Market Street, 210-224-2900

The lowdown: We've said it before, and we'll say it again — the Zinc burger is one of the best in the city. This monster is not your run-of-the-mill everyday burger. Its swanky toppings of smoky cheddar, a Parmesan tuile (crisp), spicy tomato aioli and bibb lettuce class it up a bit and come together to make one amazing bite.

The lowdown: This is one big, juicy burger. Eight ounces of ground beef/sirloin are mixed with wine, salt and pepper and grilled. Then, the burger is mixed with sliced onions in an intense Asian sauce made of soy sauce, sake, ginger, garlic, jalepéno and sesame oil. It's big, it's bold, it's beautiful.

Cost: $9.50 served with wonton chips, cream cheese dip and a side salad.

The lowdown: This is a basic burger, done brilliantly. It's a combination of well-seasoned and hand-patted fresh ground beef, with a juicy interior and a slightly crisp crust from a good flattop grill sear, between two lightly toasted buns.

Cost: $4.49, for a half-pound Fattburger; $7.99 for a Fattboy combo that adds fries and a drink.

The lowdown: One bite of this burger, and you'll be in love. Over the top? Yes. The quarter-pound patty is topped with thick bacon strips, cheese and a fried egg that oozes over everything. It's a messy, but delicious undertaking.

Where: The Sandbar, 200 E. Grayson St. at the Pearl, Suite 117, 210-222-2426

The lowdown: Yes, we know what you're thinking. The Sandbar is a seafood joint, so why would you order a burger? In turn, we urge you to just try it. Served with ham, bacon, tomato, avocado, jalapeños and cheddar cheese, it's a great lunch pick-me-up or the perfect meal during one of the Pearl's live music nights.

The lowdown: This is one seriously addictive burger. Topped with Fritos, refrieds and tons of oozing cheese, this burger (great on its own, by the way!) gets even better if you add a little of the restaurant's seriously good salsa.

Cost: $5.95 for the quarter-pound tostada burger, $7.25 for the half-pound macho

The lowdown: Unbuckle your belt for the 1-pound Extreme Bacon Cheeseburger served at Marianito's. Two half-pound beef patties are topped with two cheeses, bacon and burger fixings. This thing is not for the faint of heart, so don't be intimidated when it's delivered to the table.

Where: Lord's Kitchen, 118 Seguin St., just south of Interstate 35 on the New Braunfels Avenue exit (underneath the overpass that crosses some railroad tracks), 210-354-3888.

The lowdown: These burgers aren't fancy but they do the little things right and those details add up to a satisfying and addictive burger. They start with good quality meat, seasoned well, with the patties formed by hand and placed on top of buttered and toasted buns. Regardless of the toppings, this is a piece of burger heaven.

Cost: $5.25, basic half-pound burger; $5.75 for a cheeseburger or do yourself a favor and get the Chef Combo Special, a quarter-pound burger and a quarter-pound hot dog with fries and either lemonade or tea for $8.95.

Where: The Cove, 606 W. Cypress St. near San Pedro Avenue, 210-227-2683

The lowdown: Like many items on the menu, the burgers are sustainable, organic and local. The Texas and lamb burgers get a lot of praise, but the 09'er — loaded with roasted red peppers, goat cheese and pesto aioli — deserves some love of its own.

The lowdown: Bob's does a classic burger, served on a perfectly toasted bun. Get yours plain and simple, with or without cheese, and add from there. Toppings range from bean to guacamole and chili-cheese. Additions like jalapeños, grilled onions and bacon are available as well. This place packs in the military crowds as well as civilians. Look for a second Bob's to open this summer on Hildebrand Avenue.

Cost: $4.49 for a single burger; $5.99 for a double; $4.99 for a single cheeseburger; $6.59 for a double

Grilling hamburgers is a time-honored tradition at many Fourth of July cookouts.

The hiss of a patty and the scent of the sear coming from the grill are some of the best sights and sounds of summer. One bite into a patty with the perfect ratio of crisp and crunch on the edges and tender interior will put a smile on most anyone's face. Burgers can be prepared any number of ways — thick or thin; single, double or (gasp) triple; and with or without the bun. Then, it's topped with a choice of condiments, veggies and cheeses. The possibilities are endless. To celebrate the Fourth of July, we give you a list of 10 great hamburgers (in no particular order) in San Antonio with a shout out to the ghosts of burgers past: Crave Burger, we hardly knew ye; and chef Jason Dady's brisket burger from Insignia, we had some good times.